Rice Cooker Banana Bread

Name: Rice Cooker Banana Bread
Cook time: 80 min
Total time: 80 min
Ingredients: 1/2 Banana, overripe, peeled; 1/4 Egg; 8ml Milk; 15ml Olive Oil; Some Sea Salt; 1/8 tsp Ground Cinnamon; 1/8 tsp Baking Powder; 1/8 tsp Bicarbonate of Soda, baking soda; 6g Rolled Oats; 1g Rolled Oats, for sprinkling; 15g Plain Flour, all-purpose; 14g Wholemeal Flour; Some Butter, to serve

This rice cooker banana bread is a simple, moist bake made with ripe bananas, oats, and a mix of flours for a hearty texture. The rice cooker does all the work, creating a gently cooked loaf with a soft crumb and lightly crisp oat topping. Serve warm with butter for an easy breakfast or snack.

This rice cooker banana bread is a simple, moist bake made with ripe bananas, oats, and a mix of flours for a hearty texture. The ... Show more

By Andy Cooks · Original recipe

Health Grade

C · Balanced

Time

1 hr20 min

Price

0,18 €

Calories

328 kcal

vegetarian

low calorie

easy

kid friendly

Method

Mash the bananas

Place the peeled bananas in a large mixing bowl and mash them well with a fork until mostly smooth. A few small lumps are completely fine, but you want the mixture soft and spoonable so it blends evenly into the batter.

Whisk the wet ingredients

Crack the eggs into the bowl with the mashed banana, then pour in the milk and olive oil. Whisk until the mixture looks evenly combined and lightly creamy, with the yolks fully broken up and no oily streaks sitting on top.

Mix the batter

Add the sea salt, ground cinnamon, baking powder, bicarbonate of soda, rolled oats, plain flour, and wholemeal flour to the bowl. Stir with a spoon or spatula just until no dry streaks remain. Scrape around the sides and bottom of the bowl so everything is incorporated, but stop mixing as soon as the batter comes together.

Fill the rice cooker

Lightly grease the inside of your rice cooker bowl with a thin film of oil, then pour in the batter and smooth the top with the back of a spoon. Sprinkle the extra rolled oats evenly over the surface so they form a light topping.

Cook the banana bread

Set the bowl into the rice cooker, close the lid, and start one full cook cycle. Let it cook undisturbed until the cycle finishes. The top should look set rather than wet, and the loaf should feel springy when gently pressed.

Let it rest

When the cook cycle ends, keep the lid closed and leave the banana bread in the rice cooker for 10 minutes. This short rest helps it firm up so it is less likely to break when you lift it out.

Cool and serve

Carefully lift out the loaf and transfer it to a wire rack to cool completely before slicing. Serve thick slices with butter alongside or spread over while the bread is still slightly warm.